1. Chapter 10: Kitchen Utensils
Food and Fitness
Mrs. Karen Swope
Columbian High School

2. Small Equipment Small equipment _____________________
Increases _____________ in the kitchen
Choose tools that meet __________ and fit into _______________.
Consider quality ____________________, and well designed tools.

3. Group Equipment by Task
Measuring tools: spoons, cups, ________________________________
Made of ______________________, plastic, glass

4. Mixing Tools Every recipe requires ingredients to be mixed.
Wooden spoons, slotted spoons, heavy metal spoons, rotary beater, whisk (chefs prefer a whisk to a rotary beater)

5. Baking Tools Used to prepare baked goods.
Sifter, pastry blender, pastry brushes, rolling pin, ______________, bent- edged spatula, _______________________, rubber or silicone spatula.

6. Thermometers
Accurately measuring temperature can _____________________________________________.
Types: oven-safe, ________________________, candy, deep-fat, refrigerator-freezer.

7. Cutting Tools
Preparing ingredients often requires a variety of cutting tasks.
Cutting tools: ___________________________________________________________________________________________________________________.

8. Knives Serrated blade has a ____________________.
Blades can be made of ______________ steel.
_______________ is easy to sharpen but can rust or stain.
Stainless steel is hard to sharpen but does not __________________________.
Knife handles can be made of wood, plastic, or bone.

9. Knives cont.
_________: prong of the knife that extends into the handle; should extend at least ______ of the way into handle.
At least _____________ should join the knife to the handle.

10. Knives cont.
____________ knife: also called a chef knife; _______________. Used for cutting, chopping, dicing.
____________ knife: _________________ knife, slightly longer blade than a paring knife.
_______________knife: the _________knife, used to peel fruits, vegetables.

11. Other Preparation Tools
Tongs, ladles, colanders (___________________________), strainers (wire mesh,used to separate liquids from solids),can openers electric or manual.
All of these are helpful tools found in most kitchens.

12. Cookware: Metal Materials
Several metals are used for conventional cookware: ___________________________________________________________________________, annodized aluminum, copper clad, stainless steel, and metal alloys.
Many advantages and disadvantages for each.

13. Cookware: Glass
Common name for heat treated glass is ______________. May be used in oven but not on stovetops.
Materials are attractive but they can crack, chip, and break.
Glass does not react with _______________ of the food, you can see the food as it cooks.

14. Cookware: glass-ceramic
Brand name is ______________________.
It is strong, durable, can go from _____________________, and is usually microwave safe.
It does not conduct heat evenly.
_____________________: glass-like material that is fused to a metal base at very high temperatures. They come in many bright colors and may be easier to clean.

15. Cookware: Ceramic
Made from non-metallic minerals that are fired at very high temperatures.
Includes _____________________________________.
Cannot be used on stovetops.
They retain heat well.

16. Earthenware

17. Cookware: _________ and Plastic
____________ has a rubbery, flexible texture.
Come in many bright colors.
Bakers like it’s________________ properties.
Plastic materials are good for microwave.
Both materials can be placed in the ________.
Silicone can withstand temps from sub zero - over 400 degrees. However, should not be used under a __________________.

18. Cooking Utensils Pots - larger, have _________________________
Saucepans - smaller than a pot, _____________________
Double boiler - smaller pan fits into a larger pan containing water; heat ________________________________________.
Pressure saucepan - pressure increases in saucepan to __________________________ cooking.
Skillet - wide bottom, low sides, used for panbroiling (pan frying)
Griddle - a skillet without _____________________

19. Baking Utensils
Materials include: single ply sheet aluminum, insulated (2 ply) aluminum, glass, and ceramic.
It’s important to consider the baking utensil’s surface; shiny or dull.
Shiny ______________; produces a _________, softer crust.
Dark or dull_________ heat; produces a______________, ______________ crust.

20. Baking Utensils cont. Come in many different shapes and sizes.
Insulated bakeware will have a __________________________ of aluminum.
Cookie sheets, cake pans, angel food cake, springform pan, muffin, bread, pie, and pizza pans are usually made of aluminum.
Casserole and roasting pans are made of ______________________, size, shape varies.